Kombucha is full of healthy things like B vitamins, organic acids, antioxidants and probiotics. As a bonus, Kootenay Kombucha also uses decoctions of adaptogenic herbs in most brews. Some of the benefits of adaptogenic herbs include: helping the body cope with persistent stress; aiding immune function; supporting and managing a healthy weight; and encouraging a balanced mood by regulating hormones.

In general terms, kombucha is full of benefits like: increased energy, boosted immunity , enhanced overall health and wellbeing, and aided digestion. Kombucha also supports healthy liver function while balancing internal pH and controlling hunger. It can ease constipation, lower bad cholesterol and raise good cholesterol levels, which, in turn, may significantly decrease the chances of developing heart disease and/or having a heart attack or stroke. It’s an overall “feel good” kind of brew!


SCOBY what?

A SCOBY is a cellulose “home” the bacteria and yeast live in while the kombucha ferments. Cool, huh? The SCOBY is comprised of many unique genera of yeast and bacteria—some of the most common of which are Zygosaccharomyces and Gluconacetobacter respectively. Note, though, that each kombucha culture can include its own unique microbiome makeup.

The SCOBY is also referred to as a mother. Why? Because, with each batch, the mother creates an additional SCOBY called the baby, which can be used to make new batches. Many fermented food starters are called mothers (think of sourdough, for example). The SCOBY also serves as a “cap,” sealing off the top of the kombucha fermentation vessel from contaminants. Don’t search for the SCOBY in your Kootenay Kombucha. We remove it prior to bottling.


Kombucha has a rich history and has been brewed for centuries— if not millennia. Starting with a pot of sweet tea, a SCOBY (symbiotic culture of bacteria and yeast) is added and the brew is left alone for one-to-two weeks. The resulting tangy sweet beverage delights the senses, while the living nutrition invigorates the body.

Though it’s a little misleading, kombucha is sometimes referred to as “mushroom tea” because the SCOBY can look a little like a mushroom cap. Fans of the beverage often refer to it affectionately as ‘buch for short or, more grand names like “the elixir of life” or “tea of immortality.” Call it whatever. We know you’ll call it good.

Wondering what the “jellyfish-like” floating bits are in the bottle? During the fermentation process, and even after bottling, the bacteria continues to flourish and produces a by-product. This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. It confirms kombucha’s living, healthy nature.



With less than 1/3 of the sugar found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to kombucha to satisfy their thirst. Our kombucha contains about a tablespoon of sugar per 355 mL serving. No cane sugar is added after the primary fermentation process.


Kombucha contains trace amounts of alcohol, a natural by-product of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you’d find in unpasteurized fruit juice. Relax and enjoy, these amounts of alcohol are “buzz-free.”


Why does Kootenay Kombucha have to stay in the fridge? Kombucha is raw, and biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on. Yeast are temperature sensitive, and the cold keep them less active. In other words, leaving it in the fridge puts the brakes on fermentation.


There is typically a small amount of caffeine in kombucha, much less than a regular cola or cup of coffee. The amount of caffeine varies based on the recipe of each brew: the Liquid Sun brew with Rooibos is the lowest, while the Amazon Energy brew with yerba mate is the highest.


What is the shelf life of kombucha?

Once you bottle your kombucha in a growler, expect it to maintain the same flavour and level of bubbles for 24 hours unrefrigerated, or 3 weeks in the fridge. Once you open your kombucha growler, we recommend drinking it within 5 days for maximum fresh taste. Kombucha doesn’t technically expire, it doesn’t go off like milk or orange juice, but after a period of time the constitution and taste can change. We date stamp our kegs for 3 months, although none of our stores take that long to sell a keg. The kombucha you’re getting from our taps is very fresh, from 1-4 weeks since kegged. If your kombucha has been opened in the fridge for a while and tastes flat you can pour it into a smoothie for a probiotic boost!

What do I do with my growler?

Once you’ve purchased a growler and filled it up with kombucha, you can reuse it indefinitely, make sure to rinse your growler with hot water, only use natural soap like Dr. Bronners or Mountain Sky. We use growlers to cut down on packaging waste and so we can offer premium high quality kombucha at an affordable kootenay price. At this time we don’t have a system for sanitizing packaging, although we would like to start bottling kombucha and taking bottles back for deposit in the future.

Is Kootenay Kombucha pasteurized?"

Our kombucha is 100% raw and full of benefical probiotcs and enzymes, it is also brewed with pure mountain water that has never been fluroidated or chlorinated. Cheers!

What if I drink too much kombucha?"

If your body isn’t used to fermented foods like kombucha, sauerkraut, yogurt, or kefir you might want to start off slow. We recommend drinking 250ml per day to start off with if you have intestinal complications. You can eventually drink up to 1L of kombucha per day, listen to your body and do what feels best for you. Drinking kombucha is very cleansing for the digestive system and can lead to overactive G.I. tract if your body isn’t used to it. It is also important to be drinking water as well as kombucha in your day, kombucha is refreshing and delicious but doesn’t replace your body’s need for pure clean water.